If you’re craving a dish that bursts with vibrant flavors and comforting warmth, look no further than this Authentic Jamaican Curry Chicken Recipe. This recipe captures the heart of Jamaican cuisine with tender, juicy chicken steeped in a rich, aromatic curry sauce that’s perfectly balanced with a hint of heat from Scotch bonnet peppers and the creaminess of coconut milk. The blend of spices and fresh ingredients makes each bite a celebration of island life, inviting you to savor every morsel with joy and satisfaction.
Ingredients You’ll Need
Gathering your ingredients for this Authentic Jamaican Curry Chicken Recipe couldn’t be simpler, yet each component is crucial for creating its distinct taste, texture, and color. From the robust curry powder to the fresh herbs and creamy coconut milk, every item plays a role in crafting a dish that’s as beautiful as it is delicious.
- 3-4 lbs. organic chicken, skin removed: Drumsticks and thigh pieces are perfect for juicy, flavorful meat that soaks up the marinade beautifully.
- 1-2 Tbsps browning (optional): Adds a deep color and rich caramelized flavor to the chicken.
- 2-3 Tbsps Jamaican Green Seasoning: A fresh herb blend that infuses the chicken with zesty, grassy notes.
- 2 Tbsps Jamaican curry powder: The backbone of the dish’s signature spice and warmth.
- 2 tsps On Everything All-Purpose Blend: A versatile seasoning to enhance overall flavor.
- 1 teaspoon sea salt: Essential for balancing and bringing out the spices.
- ½ teaspoon smoked paprika: Adds a subtle smoky undertone.
- 4 Tbsps extra virgin olive oil: For browning and sautéing, delivering a smooth richness.
- 2 Tbsps organic brown sugar: Adds a touch of sweetness, helping caramelize the chicken perfectly.
- 1 (14 oz.) can full-fat coconut milk: Gives the curry its creamy texture and tropical flair.
- 2 medium russet potatoes, peeled + cubed: Adds heartiness and absorbs the flavorful sauce.
- 2 medium carrots, peeled + chopped: Brings natural sweetness and color.
- 1 medium bell pepper, cored and chopped: Contributes a mild crunch and freshness.
- 3 garlic cloves, minced: For bold, savory undertones.
- 2 tsps minced fresh ginger: Adds warmth and a slight zing.
- 1-3 Scotch bonnet peppers: Pack a punch of authentic Jamaican heat—adjust to your spice tolerance.
- 2 green onions, lightly crushed or chopped: For a subtle oniony freshness.
- 2 fresh thyme sprigs: Earthy and aromatic, enhancing the depth of the curry.
- 1 cup organic chicken stock, low-sodium: Keeps the curry moist and flavorful without overpowering.
- 2 ½ Tbsps Jamaican curry powder: Additional curry powder to intensify the sauce’s complexity.
- 1 tablespoon Jamaican pepper sauce: Adds an extra layer of heat and tang.
- 1 teaspoon ground allspice: Delivers a warm, spicy note that’s quintessentially Jamaican.
- Sea salt + black pepper, to taste: For final seasoning adjustments.
How to Make Authentic Jamaican Curry Chicken Recipe
Step 1: Marinate the Chicken
Start by giving your chicken time to soak up all those amazing flavors. In a large bowl, mix the chicken pieces with browning, Jamaican Green Seasoning, sea salt, All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Cover and refrigerate for at least 3 hours, or even better, overnight. This slow marinade ensures every bite is infused with authentic Jamaican goodness.
Step 2: Brown the Chicken
Heat your olive oil over medium-high heat and add the brown sugar to create a lightly caramelized base. Sear the marinated chicken pieces until they’re golden and beautifully browned on all sides. This step locks in the juices and builds that rich depth of flavor that sets this Authentic Jamaican Curry Chicken Recipe apart.
Step 3: Burn the Curry Powder
In the same pan, take another 2 ½ tablespoons of Jamaican curry powder and toast it in olive oil until it releases its fragrant oils. This “burning” process intensifies the curry’s aroma and is absolutely essential for an authentic taste that hits all the right notes.
Step 4: Make the Curry Sauce
It’s time to bring everything together. Add minced garlic, fresh ginger, Scotch bonnet peppers, chopped bell pepper, carrots, and green onions to the pan. Sauté until fragrant and softened. Stir in the allspice, remaining seasoning, coconut milk, chicken stock, and thyme sprigs. Nestle the browned chicken and cubed potatoes back into this simmering sauce, cover, and cook until the chicken is tender and the potatoes are cooked through, about 25 minutes. The sauce will thicken and become a luscious, flavorful coating that hugs every piece.
How to Serve Authentic Jamaican Curry Chicken Recipe
Garnishes
Fresh herbs like chopped cilantro or parsley add a delightful pop of color and brightness. A few extra slices of Scotch bonnet pepper work well if you love heat, or simply scatter some thinly sliced green onions for that crisp finish. These simple touches elevate the dish and invite your senses to dive right in.
Side Dishes
The creamy curried chicken pairs beautifully with a variety of sides. Traditional steamed white rice or coconut rice absorb the rich sauce wonderfully. If you want a bit more texture, fried plantains add a sweet, caramelized contrast. For something lighter, a fresh mango salsa or crisp cabbage slaw beautifully complements the bold flavors.
Creative Ways to Present
Serve this Authentic Jamaican Curry Chicken Recipe in rustic bowls to highlight its hearty nature, or try plating it over fluffy jasmine rice with a fresh lime wedge on the side to brighten each bite. Another fun idea is to serve it inside a warm, soft roti bread for an interactive, street-food style experience that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
This curry tastes even better the next day as the flavors deepen and meld. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the curry before sealing to maintain freshness and texture.
Freezing
If you want to keep this deliciousness for longer, freeze the curry in a freezer-safe container for up to 3 months. Portion it into meal-sized servings for easy defrosting. Just remember to thaw it overnight in the fridge for best results.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally, until warmed through. Adding a splash of water or chicken stock can help if the curry thickens too much during refrigeration. Avoid microwaving if possible to maintain the sauce’s creamy texture and avoid drying out the chicken.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! While drumsticks and thighs are ideal for their juiciness and flavor, you can use breasts if you prefer, but be mindful they cook faster and can dry out more easily.
How spicy is this Authentic Jamaican Curry Chicken Recipe?
The heat level depends mostly on the amount of Scotch bonnet peppers you add. These are quite fiery, so start with one if you’re sensitive to spice and adjust to your preference.
What can I substitute if I don’t have Jamaican Green Seasoning?
A mix of fresh scallions, thyme, garlic, ginger, and a bit of hot pepper can mimic the freshness and herbal kick of Jamaican Green Seasoning in a pinch.
Is browning necessary, or can I skip it?
Browning the chicken adds essential flavor and color, building the base of this curry. Skipping it may save time but the dish won’t develop the same depth and richness.
Can I make this recipe vegetarian or vegan?
For a plant-based version, swap chicken for hearty vegetables like cauliflower, chickpeas, or tofu and use vegetable stock instead. The spices and coconut milk still provide all the warmth and flavor!
Final Thoughts
Making this Authentic Jamaican Curry Chicken Recipe is a heartwarming adventure that fills your kitchen with intoxicating aromas and your plate with bold, soulful flavors. Whether it’s your first time or you’ve made it before, every bite is a reminder of why this dish is beloved across the world. Give it a try—it just might become your new favorite comfort food!
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Authentic Jamaican Curry Chicken Recipe
- Prep Time: 10 minutes (plus 3 hours to overnight marination)
- Cook Time: 45 minutes
- Total Time: 55 minutes (excluding marination time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Jamaican
Description
This Authentic Jamaican Curry Chicken recipe delivers a rich and flavorful Caribbean classic, featuring tender chicken marinated in spices, seared to perfection, and simmered in a creamy coconut curry sauce with vegetables. The blend of Jamaican curry powder, scotch bonnet peppers, and fresh herbs creates a warm, aromatic dish perfect for an inviting family dinner.
Ingredients
Chicken and Marinade
- 3–4 lbs. organic chicken, skin removed (drumsticks and thigh pieces recommended)
- 1–2 tablespoons browning (optional)
- 2–3 tablespoons Jamaican Green Seasoning
- 1 teaspoon sea salt
- 2 teaspoons On Everything All-Purpose Blend
- ½ teaspoon smoked paprika
- 2 tablespoons Jamaican curry powder
For Browning and Cooking
- 4 tablespoons extra virgin olive oil
- 2 tablespoons organic brown sugar
- 2 ½ tablespoons Jamaican curry powder (additional)
- 1 tablespoon Jamaican pepper sauce
- 1 teaspoon ground allspice
- Sea salt and black pepper to taste
Vegetables and Flavors
- 1 (14 oz.) can full-fat coconut milk
- 2 medium russet potatoes, peeled and cubed
- 2 medium carrots, peeled and chopped
- 1 medium bell pepper, cored and chopped
- 3 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1–3 scotch bonnet peppers (depending on heat tolerance)
- 2 green onions, lightly crushed or chopped
- 2 fresh thyme sprigs
- 1 cup organic low-sodium chicken stock
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with browning (if using), Jamaican Green Seasoning, sea salt, On Everything All-Purpose Blend, smoked paprika, and 2 tablespoons of Jamaican curry powder. Mix well to coat the chicken evenly. Cover and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to deeply infuse.
- Brown the Chicken: Heat 2 tablespoons of olive oil in a large skillet or heavy-bottom pan over medium heat. Add the brown sugar and allow it to melt and caramelize lightly. Add the marinated chicken pieces and sear until golden brown on all sides. Remove the chicken from the skillet and set aside, keeping all the browned bits in the pan to build flavor.
- Burn the Curry Powder: In the same skillet with the reserved oil and browned bits, add the remaining 2 tablespoons plus ½ tablespoon of olive oil. Add the additional 2 ½ tablespoons of Jamaican curry powder and gently cook it by stirring constantly until fragrant and darkened in color, about 1-2 minutes. This step helps deepen the curry flavor.
- Make the Curry Sauce: Add the minced garlic, fresh ginger, scotch bonnet peppers, chopped bell pepper, carrots, and green onions to the skillet. Sauté for about 3-4 minutes until the vegetables begin to soften and aromas develop. Stir in the ground allspice, Jamaican pepper sauce, and season with sea salt and black pepper to taste.
- Simmer with Coconut Milk and Stock: Pour in the full-fat coconut milk and the organic low-sodium chicken stock. Stir well to combine, scraping up any bits stuck to the pan. Return the browned chicken pieces and cubed potatoes to the skillet. Add the fresh thyme sprigs. Bring the curry to a gentle simmer, cover, and cook for 25-30 minutes or until the chicken is fully cooked through, the potatoes are tender, and the sauce has thickened slightly.
- Serve: Once cooked, remove the thyme sprigs. Serve the Jamaican curry chicken hot with your favorite sides such as steamed rice, fried plantains, or roti, and enjoy a vibrant taste of Jamaica at home.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Adjust the number of scotch bonnet peppers based on your heat preference—start with one if you prefer mild spice.
- Browning the chicken and burning the curry powder are key steps that develop the signature deep flavor of Jamaican curry.
- Use full-fat coconut milk for a richer, creamier sauce.
- This dish pairs wonderfully with white rice or traditional Caribbean sides like fried plantains.
- The browning sauce is optional but adds color and a subtle depth of flavor to the chicken.
